Search Indian Restaurants in any part of the World Search Indian Restaurants in any part of the World Find Indian Restaurant by Name by City Please tell Indian Restaurant that you found them on IndianDinner.com Spicey Restaurants USA Indian cuisine is a subtle taste. Flavours are as varied as climate and as exotic as the people of India. Fragrant spices, pungent and warm spices, are delicately blended in meticulous proportions to create each dish which will have its own distinctive flavour from spices which have to prepared afresh. The blending and preparation of spices is a centuries old craft to Indian cuisine Aniseed (Suwa) is the fruit or seed from the flowering plant, Pimpinella anisum. The seeds are used whole or crushed as a flavoring in various foods, from baked goods and sweets to liquours Asafoetida (Hing) or asafoetid (Devil's Dung) is the dried latex (oleo-gum-resin) exuded from the living rhizome, rootstock or taproot of an umbelliferous plant of varied species. A popular spice in foods and medicines.

Basil (Tulsi) is obtained from a small, erect, glabrous, profusely branched herb, indigenous to India. It forms part of the 'sweet' herbs. Basil is a member of the mint family. Basil is popular worldwide because of its rich aroma, attractive fragrance and superb blending properties when used in seasonings. Bay Leaf (Tejpata) these fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations. The leaves are first browned in oil first to increase the aroma. Black Salt (Kala Namak-Sanchal) Slightly pungent smell in the salt comes from the presence of the sulphate. This salt is used as a final garnish by sprinkling on the fresh fruits and vegetables, salads and fried savories. The salt comes in the form of different hued crystals and are ground to a powder before used for culinary purposes Cardamom Small (Elaichi) often dubbed as the "grains of paradise" is a pungent, aromatic herb. It is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste.

Cardamom Large (Elaichi) Large cardamom is the dried fruit of a perennial herbaceous plant. It's quality characteristics are different from that of small cardamom. The fruit is 4 to 6 times size of small cardamom. Carom Powder-Oragano (Ajwain) it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes. . Chillies (Mirchi) India's most important contribution to the world of spices. An annual plant, chilli comes in a wide variety of shapes, sizes, colours and in different degrees of pungency. Cinnamon (Dalchini) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Clove (Lavang) are the aromatic dried flower buds of a tree in the family Myrtaceae. They have a numbing effect on mouth tissues.

The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red. Coriander (Dhanya) The name `coriander' is based on the Greek work `kopis' which means `bug'. Coriander requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture. Cumin (Zeera) Though native to Egypt and the Mediterranean, cumin is now mostly produced in India. Dill Seeds (Suwa) are dried fruit of the herb of parsley family. Seeds are oval-shaped, soft and fluffy, has a pungent and aromatic. Seeds are use to treat colic or gas in children. Dill is useful addition to cough, cold and flu remedies. Fennel (Saunf) Ancient Indians used fennel as a condiment and culinary spice. In Greece, it was a symbol of success. In Rome, the young fennel shoots were used as food. Pliny considered it good for improved vision.

Fenugreek (Methi) The ripe, dried fruit of a quick-growing annual leguminous herb, fenugreek has a strong, pleasant and quite peculiar odour reminiscent of maple. Garlic (Lasan) Garlic is a hardy bulbous annual, with narrow flat leaves a pungent and acid flavour and acknowledged medicinal value. The entire bulb ('cloves') is almost without odour but, once cut, they produce an intensely strong and characteristic odour. Ginger (Adrak) has been cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial. Ginger has always meant many things to many people. A taste- maker. A flavourant. An appetizer. A drug. Indian Curry Powder is a careful blend of selected spices grounded and mixed to add pep, Spices are ground and mixed in proportions to produce curry powder. Important ingredients in curry powder are coriander, turmeric, chillies, cumin, pepper, ginger, cinnamon, cassia, clove etc. Jaggery (Gud) is a concentrated product of cane juice or date juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.

Jaggery is mixed with peanuts, condensed milk, coconut etc to make Indian delicacies. Kokam (Garcinia) is spice with flavour and sweet, acidic taste. Its oils, seeds, fruits, bark and the young leaves are all of culinary and therapeutic value. Kokam is cholagogue, cooling, demulcent, emollient,soothing and antiseptic. Licorice (Jethimadh) Its good for sore throat. It can be used in teas, cookies. It is the rhizome of a bean plant. The dried roots look like pieces of dried wood, very hard and fibrous available as dried, woody pieces of root as a powder Mango Amchur Powder Unripe green mangoes are dried and powdered to make amchoor powder, a tart pale beige to brownish powder used in dishes where acidity is required. Amchoor is used to add a sour tangy fruity flavor without moisture in northern Indian dishes Musterd (Rai) are small seeds of mustard plants, colored yellowish white to black. Seeds are shallow fried in little oil or ghee until they pop and used as a garnish.

Seeds great source of omega-3 fatty acids, iron, calcium, zinc, manganese and magnesium. Nutmeg (Jaifal) is used in many sweet as well as savoury Mughlai cuisine. It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India. Onion Seeds (Kalonjii) are small, irregular shaped black seeds of the plant that grows in India - Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts . Pepper (Mari) Popularly known as the `King of Spices', the best quality pepper is grown in the monsoon forests along the Malabar Coast in South India. Pomogranet Seeds (Anar Dana) is the dried seeds of varieties of pomegranate (Punica granatum) too sour to eat as fresh fruit; they have a tangy, fruity flavor.

Used in India to sour chutneys they are also used in pastries and breads Poppy Seeds (Khus Khus) is an oilseed obtained from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods. They are highly nutritious, added in dough while baking bread, and recommended for pregnant women and new mothers. Saffron (Kesar) is the slender, dried, reddish-brown, flattened stigma of a small crocus. It has aromatic odour and a peculiar, exotic, bitter taste. It takes 100,000 hand-picked blooms to obtain one KG of dried saffron!. Saffron is world's costliest spice. Sesame Seed (Til) has one of the highest oil contents, With a rich nutty flavor. Sesame seeds come in many colours, Sesame seed cookies and wafers, both sweet and savory, are popular. Tamarind (Imli) The fruit of a tropical tree. This spice also comes in the forms of pulp and juice concentrates which mainly go into the preparation of cool drinks, seafoods and a range of sophisticated cuisine.

Turmeric (Haldi) With its rich curcumin content, which imparts the distinctive yellow colour, and other inherent qualities, Indian turmeric is considered the best in the world. Indian Grocery List Indian spices - description with pictures. Indian Spices Indian Spices Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times. They were mentioned in the ancient Hindu scriptures called the Vedas, ancient Egyptian papyruses and the Old Testament. Although it was not until the Roman conquests that western counties discovered their culinary possibilities, spices have always been believed to have healing and magical qualities. They have been used to cast spells, as incense in religious rites, to embalm corpses, to add aroma to perfumes and as aphrodisiacs. The word spice comes from Latin species, meaning a commodity of value and distinction. During their long and fascinating history, spices have often been more valuable than gold or precious stones, and the trade of spices has been an extraordinarily influential factor in history. Many researchers have attempted to explain why hot spices are pleasant to taste. It seems the burning sensation is the pain of nerve endings on the tongue.

This releases endorphins, the body’s natural painkillers, giving rise to pleasurable and even euphoric sensations. Flowers, leaves, roots, bark, seeds and bulbs (the simplest of natural ingredients) are used in endless combinations to produce an infinite variety of flavors: sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Their tastes and aromas combine to create a kaleidoscope of exotic flavors to delight the plate. It is best to obtain spices in whole seed form and to grind them just prior to use. Indian spices spices offer significant health benefits and contribute towards an individual's healthy life. They add flavor and nutrients to dishes without fat or calories! Understanding the health benefits of each ingredient is key to optimizing home cooked meals for the particular needs of the family. Which Indian spices are good for you and why? >> Asafoetida (Hing) - also known as devil's dung. It is a resin taken from a plant from the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffle-like flavor and a roasted garlic aroma.

It is used mainly for its digestive properties, especially in the cooking of beans and lentils, as it is reputed to have antiflatulence properties. Asafoetida is an important ingredient of the snack called cheewra - a mixture of grains, dried fruits, and spices. It can be added to flavor fish and vegetable dishes. A pinch of it can be fried in hot oil before the rest of the ingredients are cooked. Buy Asafoetida - Powder, 2.3 oz Bay leaves - these fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations. Buy igourmet Organic Dried Bay Leaves Cardamom (Elaichi) -Elettaria Cardamomum is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world's second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties.

It is one of India's favorite spices, used in curries, savory and sweet dishes, ice cream and custards. It is often combined with almonds and saffron. It can be used to flavor tea and also is great with black coffee. It is used in Ayurvedic medicine to remove fat and as a cure for urinary and skin complaints. Egyptians chewed cardamoms to whiten their teeth and simultaneously sweeten their breath. The seeds are aromatic, sweet cooling, carminative (cures flatulence), digestive, stimulant and tonic. Cardamom finds usage in indigestion, anorexia, burning sensation, debility, asthma. Cayenne pepper (Lal Mirch)- is a spice made from the seeds of plants in the capsicum family (ranging from sweet pepper to chili - in general, the smaller the fruit, the hotter it is). Cayenne peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. It includes both the ground seeds as well as the dried flesh. It should not be as hot as chili powder, but it is pretty hot and should therefore be used with care.

Cayenne pepper is used to provide the heat for many spicy dishes. Chilies (Mirchi) - it is the hottest flavor on earth. As a general rule, dark green chilies tend to be hooter than red chilies. Small, pointed chilies are usually hotter than larger, more rounded varieties. Whole chilies can be seeded to make them a little less hot. Chilies and chili powder should be used with extreme care. The hot vindaloo curries are made from the hottest chilies. Chili powder - Red color, fine powder. It is very hot because it is made from the dried, ground seeds of the chili, its hottest part. Cilantro (Hara Dhaniya) - this fresh herb is a fragrant mix of parsley and citrus. The leaves are rather like those of flat-leaved parsley, but darker. The leaves have a very distinctive bitter-sweet taste. Cilantro it is usually added toward the end of cooking to preserve the fresh aroma. Also it is frequently used as a garnish. The seed of the cilantro is known as coriander. Cinnamon (Dalchni) - is the dried bark of various laurel trees in the cinnamomun family.

It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon. It is available as a powder but is much better bought in sticks. When ground, the flavor becomes stronger. Whole cinnamon is used for spacing hot drinks, ground - in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken. Cloves (Luong) - small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups. Cokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils.

Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles. >> Coriander seeds (Dhaniya) - is a member of a parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. The English name for this spice comes from the Greek koros, meaning “bug”. Coriander is usually sold in powdered form, although the whole seeds are also available. Fresh green coriander - because they are aid digestion, they are particularly effective with carbohydrates like pastries and bread. Coriander is also used in fish and savory dishes as a healthy alternative to salt, and it is basic ingredient of curry powder. Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges).

It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes. Curry leaves (Kari putha or Neem) - are small grey-greenish leaves (a bit like bay), relative of the orange. They can be used fresh or dried. Their aroma is released by its heat and moisture. They are sometimes fried in the oil the food is cooked in, and then discarded. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp. Curry Powder - Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. Curry has a particular scent and is spicy Curry - Powder, 2.24 oz Fennel (Soonf) - is a greenish-brown, small oval seed from Pimpinella Anisum, a plant in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. The seeds combine well with peanuts and the zest of citrus fruit.

Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties. Fenugreek (Kasuri Methi) - is short, upright plant (related to spinach) with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have the bitter taste. Ground fenugreek (seeds) has a warm, yellowish-brown color with a strong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used to add flavor to meat dishes. It is also considered as an aphrodisiac. Garam Masala – meaning “hot spices” - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin, peppercorns and cinnamon, bay leaves). It is far better to grind your own spices than to buy the mixture ready-ground. The blend of spices in the garam masala varies according to the dish to which it's added so a spice blend for a fish dish is different to the spice mix for lamb.

Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like ginger and turmeric (which would suit chicken or fish). Cloves and fennel seeds might be added to a mix for dark meats like lamb or beef. Garlic (Lassan) - closely related to the onion. It has a powerful pungent or hot flavor when raw, which mellows when it is cooked. It has very strong odor. Bulbs, whose segments are usually called "cloves" are the part of the plant most commonly eaten. Garlic is used as a condiment and as flavoring in gravies, sauces, soups, stews, pickles, salads, salad dressing and breads. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic powder is made from ground dehydrated cloves and is used widely as a substitute for fresh garlic. Garlic helps to purify the blood and lower blood pressure. It is considered as a cure for heart ailments. Ginger (Adrak) - the fresh root gingeris a knobly rhizome with a sweet aroma and hot, pungent taste.

Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled and grated. The length of the root indicates maturity, and the longer it is, the hotter and more fibrous it will be. Ginger makes a tasty paste, especially if mixed with garlic. Ginger can be used in sweet dishes, desserts, or in piquant dishes such as hot curries and stir fries. The ground (soondth) type is the same as that used in baking. Ginger is also commonly regarded as an aphrodisiac. More about Ginger Mango powder (Amchur) - This sour powder is made from unripe mangoes. It has a tart taste. It has a sour, lemony taste, with a slightly sweet edge. The primary use of it is for Chutneys. It is used in soups, pastries, and in vegetarian dishes as a souring additive, as well as to samosas and relishes. It can be added to chickpeas, potatoes and eggplants. More, it is used as a dry seasoning for grilled dishes and sometimes appears in Bombay mix, the Indian version of potato chips or pretzels.

Amchur is also an essential ingredient in making Chaat Masala. It gives any dish a tangy, sour flavor, and is the perfect substitute for lemon, tamarind or lime juice. If you are unable to find you can use a dash of lemon. Mint (Pudina) - Indian mint has a stronger flavor and more pungent aroma than Western varieties. This herb is often paired with lamb. Mint is sweet and strong with hints of a sharp lemony taste; mint is pleasantly pungent and refreshing at the same time. The warm sweet fragrance of mint is cooling to the palate, leaving a fresh aftertaste. Indian cooking and is widely used in chutneys, relishes, salads, sauces and teas. Mint is mostly added to biryanis (Moghul rice preparation), lassi - the North Indian refreshing drink. Mint is also perfect as a garnish for desserts, and goes well with fruits, iced tea, lemonade and yogurts as well as a variety of cocktails. Mustard seeds (Rai) - in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor.

The larger yellow variety, known as white mustard are much les pungent. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. The seeds can be put whole into very hot oil and popped. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles. Nutmeg and mace (Jaiphal and Javitri) - is the seed of the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in color. Nutmeg has more robust flavor than mace, but thy are otherwise very similar. They have nutty, warm and slightly sweet flavor. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, soufflï¿½s, vegetables, egg dishes, lamb, and fish, and beverages.

Like nutmeg, mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods. Mace is also used in sauces for fish and pickle chutneys. Onion Seeds (Kalonji) - are small, irregular shaped black seeds of the plant that grows in India - Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts. It is featured in many spice mixtures such as Bengali five-spice mixture panchphoron, which also includes fenugreek, mustard, cumin and fennel. Oreango (Ajwain) - it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes. Paprika powder- is ground from dried sweet peppers (family Capsicum Annum, relative of chili) the fruits of a tropical evergreen bush. It is milder than chili powder or cayenne.

Paprika has bright red color and a mild, sweet flavor with a cardamom aroma. It is highly versatile spice. It is good with eggs, fish, chicken, crab and cheese. It can also be used as a garnish on baked potatoes, salads, rice dishes. Paprika is rich in vitamin C, and so helps colds and influenza. It is also said to treat digestive troubles, cramps, circulations problems, and shingles. Indian Spices, Spices From India Recipes Indian Spices in food are used subtly and although Indian food is not bland, most Indian dishes are delicately spiced to enhance the flavor of the main cooking ingredient. Indian spices should not be used to drown out the flavor of the main ingredient but enhance and support it. Curry powder is the definition of fine spices roasted, combined and ground dry. Fresh ground spices are the order of the day in an Indian home and will be chosen according to the nature of the dish, season, and family. Indian spices make it easy to cook vegan, vegetarian, gourmet and healthy foods. Indian spices are used to flavor food but also to add color, aroma to foods.

Ancient Ayurvedic food and nutritional system uses Indian spices for curative and therapeutic needs. 1. Spices are full of antioxidants and is used both for prevention and curing ailments. Ginger prevents dyspepsia, garlic reduces cholesterol and hypertension, and fenugreek is a good resistance builder. Pepper is often served as antihistamines, turmeric is used for burns, stomach ulcers and for glow of the skin. 2. Preserving Foods: Spices have been used to make the food last longer. 3. Aiding Digestion: In India fragrant fennel, cardamom or cloves are mixed with sugar for helping digest the food. . Not only are they great mouth fresheners, but they aid digestion, prevent heartburn. Other spices like asafetida and ginger counteract flatulence and colic, and are added to lentils to help digest them. 4. Balancing Tastes and Properties of Food: Each spice has a property-not just a taste property, but a warm or cooling property to it, along with many others. Indian cooks use this to change properties of foods by using this knowledge of spices into their cooking.

list of ethnic Indian Spices and blends in our online store with links for convenient shopping and cooking Indian food from India's various culinary regions Indian Spices And How They Are Used - A Primer Curry leaves (Chalcas koenigii) - they release a lemony fragrance to dishes and is an important herb in Indian cooking. Indian Name: Kari patta, Kareapela, Karuveppilai, Karuvepila, Katneem, Bursunga, Bowala, Karepeku, Karivepaku, Girinimba, Suravi Chilly (Powder/fresh/dried) - adds punjent, hot and spicy vibrancy to food. Indian Name: Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala Ujjvala, Mirapakaya Cardamom Pods (eliachi) - sophisticaed aroma, taste and fragrance are released when cooking with cardamom, use to flavor curries, masala chai and certain vegetables and Indian desserts and is one of the spices in Garam masala.

Indian Name: Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai Cinnamon (Cinnamomum verum) - Used for its sweet flavor and aroma. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai, vegetables and Indian desserts. Indian Name: Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu Clove (Eugenia caryophyllata) - Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses its flavor and is used to flavor curries, masala chai and certain vegetables. Indian Name: Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu Black Pepper (Kala Mirchi) - Black pepper are used in Indian cuisine at all stages of the cooking process and as a table condiment.

Indian Name: Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan, Krishnadi, Savyamu, Miriyalu Ginger (Rhizoma Zingiberis) - A basic but not essential Indian spice, used for its warming properties and wonderful aroma and taste. Indian Name: Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam, Ingee Tamarind (Pulpa Tamarindorum) - The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south indian cuisine and is normally used as a replacement for tomatoes. Indian Name: Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii Fenugreek (Semen Foenugraeci) - This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, bitter taste. After turmeric it has the most medically useful item in the Indian kitchen.

If it is burnt it gets very bitter and should be thrown away. Indian Name: Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam, Mentikura, Mentula list of single Names of Indian spices in Hindi, Tamil, Malay and English | Tamilcube English to Tamil dictionary | Tamil Translator | Tamil Alphabets | Tamil Numbers | Tamil Phrases | Hindi Dictionary Names of common Indian spices, pulses and grains in English, Hindi, Malay and Tamil languages Since ancient times, India has been a leading contributor to the world trade in spices. India is one of the leading producers of spices including pepper, ginger and cardamom. Here is a collection of names of Indian spices, pulses, grains and ingredients in English, Hindi, Malay and Tamil with scientific botanical names to help you to follow your favourite cooking recipes and delicious cuisines which may contain spices names in these languages. You can view the names in Hindi fonts, Tamil fonts and English transliteration. English Name Indian spices of ginger in history and uses. GINGER Introduction Ginger is among the most significant and treasured spices, as the many synonyms indicate.

Today, the plant grows in tropic areas all over the world and plays part in the local cuisines.Ginger is a reed-like plant, which has small odorous flowers and can reach up to a meter tall. The piece of the plant that produces the spice is in fact the "root" or rhizome, which is the accurate biological term. Ginger is a meager all time herb, which can reach 30-50 cm in height with palmately divided rhizome bearing verdant shoots. The verdant shoot is a pseudostem produced by leaf sheaths and has 8 to 12 distichous leaves. Other distinguished elements of this plant family are turmeric, cardamom and galangal. Common Names Zingiber officinale Roscoe is the biological name of Ginger.

The other common regional names in India are : in Hindi it is called as Adrak, in Bengali it is called as Ada, in Gujarati it is called as Adu, in Kannada it is called as Shunti, Ardraka, in Malayalam it is called as Inch, in Marathi it is called as Ale, in Oriya it is called as Ada, in Punjabi it is called as Adrak, In Sanskrit it is called Ardraka, in Tamil it is called Inji, in Telugu it is called as Allamu, Sonthi, in Urdu it is called as Adrak. History Ginger is considered to have originated from the stifling forests situated in Southeast Asia. Ginger has been used in conventional Chinese medicine for more than 2000 years ago and the Romans were the first to transfer the zing to Europe. In the 16th century, the Spanish took the spice to the West Indies and South American states, where they had colonies and authority, in a bid to diminish the distance of the voyage from China back to Europe.

Nowadays, ginger grows in many of the warm and damp nations in Southeast Asia, such as India, China, Fiji and Indonesia, as well as other nations such as Brazil, Jamaica, Sierra Leone and Australia. Ginger requires a warm and humid type of weather and grows well from sea level to an altitude of 1500 meters above MSL. A well dispersed rainfall of about 150 to 300cm during growing season and dry spells during land groundwork and harvesting are necessary for the crop. Though ginger grows on a wide range of soils, lateritic loams are favored for higher yields. Plant parts used The huge, plump rhizome ie., the ginger root, in the spanking new state, has a characteristic stag-horn-like appearance. Dried ginger is regularly sold in the form of an off-white to very light brown concentrate. Ginger leaves are intermittently used for flavoring in ginger producing countries. Uses Cooking Fresh ginger is necessary to Asian and oriental cuisine. It is needed for preparing pickles, chutneys and curry pastes and the earth dried root is a component of many curry powders. Tender juvenile ginger can be cut and eaten as a salad.

At times the roots will fabricate green sprouts which can be thinly chopped and added to a green salad. In the West, desiccated ginger is mostly used in cakes and biscuits, particularly ginger snaps and gingerbread. Ginger is also used for making puddings, jams, preservatives and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colorful garnishing agent to many Chinese dishes. Conserved ginger is eaten as a confection, sliced up for cakes and puddings, and is at times used as an ice cream constituent. Medicine Ginger has long been credited with aphrodisiac powers, taken either inside or on the outside. It is brought out in the Karma Sutra, and in the Melanesian Islands of the South Pacific that 'it is employed to gain the love of a woman'. On the contrary, in the Philippines it is chewed to drive out evil spirits. Ginger is a recognized diaphoretic, meaning it makes one to sweat. It was recorded that Henry VIII ordered the Mayor of London to use ginger's diaphoretic characters as a plague remedy. Ginger is most frequently known for its efficiency as a digestive aid.

By rising the making of digestive fluids and saliva, Ginger helps in relieving people from indigestion, gas pains, diarrhea and stomach cramping. The most important known elements of Ginger Root include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein. Ginger root is also used to take care of nausea related to both motion illness and morning illness. Ginger has been found to be even more successful than Dramamine in shortening motion illness, without causing sleepiness. Ginger's anti-inflammatory characteristics helps to relieve pain and reduce inflammation linked with arthritis, rheumatism and muscle spasms. Ginger's therapeutic characteristics successfully arouse the circulation of the blood, throwing out toxins from the body, purifying the bowels and kidneys, and enhancing the skin. Other uses for Ginger Root comprises of the treatment of asthma, bronchitis and other respiratory problems by loosening and tightening phlegm from the lungs. Ginger Root may also be used to help smash fevers by making the body warm and increasing perspiration.

Ginger is also used in aromatherapy as a vital oil to take care of a number of complaints. The vital oil can be added to baths, used as a massaging rub or made into a squeeze and applied to painful muscles and joints. Ginger can also be used as capsules, which are accessible from any health food outlet. Folklores Some studies point out ginger may offer short-term relief of pregnancy-related nausea and vomiting. Studies are open to doubt about the special effects of other forms of nausea or in diagnosing pain from rheumatoid arthritis, osteoarthritis, or joint and muscle injury. Side effects, typically linked with powdered ginger, are gas, bloating, heartburn, and nausea. Tea prepared from ginger is a general folk remedy for colds. In Burma, ginger and a local inducement completed from palm tree juice are boiled jointly and taken to put off the flu. In Japan it is supposed to aid blood circulation but scientific studies investigating these special effects have been questionable. In Peru , ginger is cut in hot water as an infusion for stomach aches.

In Nepal, ginger is known as aduwa and is extensively grown and used all over the country as a spice for vegetables, used medically to treat cold and also occasionally used to flavor tea. In India, ginger is applied as a fix to the temples to ease headaches, and is eaten when suffering from the ordinary cold. Ginger blended with lemon and black salt is also used for nausea. Ginger Cultivation in India Allam Tea - Adrak Chai Recipe - Indian Ginger Cardamom Tea Recipe - Blend with Spices Method: Combine the water, grated ginger, crushed cardamom with the peel in a saucepan. Let it boil for 5 – 6 minutes. Then add the tea powder and sugar to the boiling water. Reduce the flame and boil for 2 – 3 minutes. Add milk and simmer for another 2 minutes. Strain the tea through a strainer into the cups. Herbs & Spices - Taste of India Taste of India Health Benefits of Indian Spices Health Benefits of Indian Spices Indian cooking is characterized by the use of a variety of spices and herbs. People often refer to Indian food as "spicy". This does not mean Indian food is hot (though sometimes it can be).

It means Indian food is flavorful. For centuries, Indian cooks have been using spices to make the food flavorful. But often times along with taste and flavor, these spices make Indian food good for health too. Almost all Indian spices have some health benefits or medicinal properties. Some health benefits are pretty pronounced and can be observed relatively quickly. At other times the benefits are subtle and may take some time to be noticed. Medical literature and scientific studies lists a variety of health benefits and medicinal properties of Indian herbs and spices. The benefits range from aphrodisiac properties to blood sugar and cholesterol reducing properties, from relief of morning sickness and sore throat to treating heart ailments - the list goes on. It is neither the scope of this Web page nor am I qualified to discuss these in great details. Listed below are some well recognized health benefits of some of the more commonly used spices in Indian cooking. Anise Seed: (Hindi name: Choti Saunf, Suwa, Shopa) Aids digestion and memory. Tea made with it, when cooled, can be used as wash for oily skin. Aids digestion and prevents gas formation. That is why Indians use it in many lentil dishes (Dal).

Bay Leaf: (Hindi name: Tej Patta) Bay leaves are often used as a natural headache remedy. They are also used as herbal cold remedies. Cardamom: (Hindi name: Elaichi) This versatile spice is included in a wide range of dishes, from Indian curries to desserts and teas. It’s believed to counteract stomach acidity, stimulate appetite, ease nausea, cure bad breath, and relieve gas and bloating. Cardamom has also been used as both an aphrodisiac and to fight obesity. But more study needs to be done on how well it may aid weight loss. And aphrodisiac? Well we like to believe that every exotic thing is an aphrodisiac. Cayenne Pepper (Red Chili): (Hindi name: Lal Mirch) This super hot spice is a powerhouse of healing many things - too numerous to list here.

Some of its benefits include speeding of metabolism, relief of aches and pains of arthritis and other pains due to sprains, strains, and bruises (Capsaicin Cream is made from cayenne pepper), warms body and stimulates blood flow, prevents blood clots, heals ulcers, effectively relieves symptoms of cold and flu, dramatically reduces blood sugar, lowers cholesterol, treats high blood pressure, improves heart health, kills certain cancer cells, immediately stops heart attack ... the list goes on. Health benefits of cayenne pepper have been listed in numerous places in the Internet. Extensive information is available at this site. Hot chili peppers (any color) are also considered as aphrodisiacs. Cinnamon: (Hindi name: Dalchini) This spice is a rich source of antioxidants, has anti-inflammatory properties, eases digestion, and reduces both sugar and cholesterol levels in the blood. It also helps stimulate blood flow and is a herbal remedy for poor circulation. Cinnamon also has the reputation of being an aphrodisiac. Cloves: (Hindi name: Laung, Lavang) The active compounds in clove lend it anti-bacterial and anti-fungal properties. It also has some anti-inflammatory effect.

Clove oil is widely used to treat toothache. Coriander seeds: (Hindi name: Dhania) These seeds of the cilantro plant has antibacterial properties. It also helps soothe the stomach and relieve bloating. It also has anti-inflammatory properties and coriander oil is a natural remedy for arthritis pain. Cumin seeds: (Hindi name: Jeera) As a traditional herbal remedy its uses include: diuretic (helps the body shed water), relieve diarrhea and bowel spasms, relieve morning sickness, and ease carpal tunnel syndrome. Fennel seeds: (Hindi name: Moti Saunf, Saunf) Not only loaded with powerful antioxidants fennel also contains fiber, folate, potassium, and vitamin C. It is believed to boost the immune system, reduce blood pressure, and aid in detoxification of the body. It contains compounds that help relieve smooth muscle spasms, which in effect, helps ease abdominal cramping and spasms. Fennel seeds are a natural remedy for bloating and gas. Chew a teaspoonful of fennel seeds after each meal to prevent gas. Fennel seeds also prevent bad breath.

That is why Indians chew fennel seeds after meals. Fenugreek seeds: (Hindi name: Methi, Methi Daane) Like many of the other herbs and spices used in Indian cooking, the ground seeds of fenugreek have anti-inflammatory properties and help in digestion. Fenugreek seeds are also believed to reduce blood sugar levels and have been used as natural supplement for use with insulin. Fenugreek seeds are also a potent expectorant, and is used for natural remedies to ease congestion, allergies, and bronchitis. Paste of fenugreek seeds applied to the scalp and later rinsed off with a dandruff shampoo is an effective treatment for dandruff. Garlic: (Hindi name: Lassun) Garlic is considered as natural remedy for a number of ailments. The important uses include treatment of acne, for cardiovascular health and for lowering cholesterol and high blood pressure, as an anti-bacterial agent, as an anti-arthritic agent (to treat joint pains), to improve digestion and so forth. It also helps the body to produce certain antioxidants which have benefial effects on the liver.

In India people still rub warmed cooking oil with crushed garlic in it on the chest and back (particularly of babies, but adults also) to relieve chest congestion due to cold. Ginger: (Hindi name: Adrak) Ginger is used to treat many things including nausea from morning sickness and nausea related to motion sickness (travel sickness). Its anti-inflammatory properties help ease muscle and joint pain. It also has a diaphoretic property (promotes sweating) and so is used to cleanse and detoxify the body, stimulate circulation, and ease bronchitis and congestion. Adding crushed ginger to tea while steeping it, is a common practice in India and is often used as household remedy for throat pain and cough due to common cold. Ginger is also considered as an aphrodisiac. Onion: (Hindi name: Piyaz) Onions, and other members of the same botanical family like garlic, chives, leeks, scallions, and shallots, are highly useful herbs possessing great culinary and medicinal values. Some of their beneficial effects are seen only after long-term usage. Onion may be a useful herb for the prevention of cardiovascular diseases, especially since it diminishes the risk of blood clots.

Onions also protect against stomach and other cancers, as well as protect against certain infections. Onions can improve lung function, especially in asthmatics. The more pungent varieties of onion appear to possess the greatest concentration of health-promoting phytochemicals. Turmeric: (Hindi name: Haldi) This bright yellow spice, one of the most important spices for cooking "curries", has many medicinal properties. (Turmeric is one of the main ingredients of "curry powder".) Its primary antioxidant, curcumin, is an essential ingredient for liver detox, and is also a natural arthritis treatment for its anti-inflammatory effects. The latest scientific studies are showing that turmeric may also be a promising diet aid that fights belly fat by inhibiting the growth of fat cells. Turmeric is even used to treat certain forms of cancer (along with conventional treatment). A paste made out of turmeric and quick lime ("Chuna" in Hindi) and applied to the affected part is very commonly used in India as an effective home remedy for sprains. NOT self-medicate yourself based on informatiion provided on this page. Always seek advice from your doctor before trying any of the above mentioned natural remedies

Question: Adrak is the Indian name for which spice?
Answer: Ginger